I started writing cards when I left home to go to school. It started out as a necessity because I had to keep in touch with my Oma. Calling her on the phone was impossible because she could not hear, and there was no way she was going to get one of those hearing aids. So I would write faithfully, and when I visited she would always give me an extra hug for the cards and letters I sent her. It was a priceless gift that only took a bit of time. So here I am much older, and still sending out cards, keeping in touch with friends and family (email and Facebook have their place, but). Ask most people and they will tell you how much they enjoy getting something in the mail- other than a bill!
Last week I received a letter from, I will call her my “blueberry lady.” For 10 years, every Saturday during the blueberry season, she would drive from Sudbury to our restaurant, come to the back door and deliver two 11 quart baskets of blueberries-freshly picked by herself. Eight years ago she moved with her husband to Newfoundland and we have been keeping in touch—once a year with a letter. This time she included a “blueberry” recipe that I would enjoy—the funny thing is she now buys her blueberries! The pancakes are fabulous and were a real hit with my gang (with fresh maple syrup of course).
Blueberry Lemon Cornmeal Pancakes
I switched the white flour to Loon Song spelt flour, butter to coconut oil and milk to almond milk. I added the blueberries on top of each pancake, which is very important. I tried mixing the blueberries into the batter and it didn’t work. The pancakes stuck to the pan and they looked like a lump of dirt on the plate when they were served.
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
2/3 cup yellow cornmeal
4 tsp sugar
4 Tbsp lemon juice
1 3/4 cup milk
2 egg yolks
1/4 cup melted butter
2 Tbsp lemon zest
2 tsp vanilla extract
2 egg whites
2 cups blueberries, fresh or frozen
1. Mix together the flour, baking powder, baking soda, cornmeal and sugar. Set aside
2. Mix together the lemon juice, milk, egg yolks, melted butter, lemon zest, and vanilla. Add this to the dry ingredients.
3. Stir together slightly with a spoon, only enough to just form a batter. Lumps are a good thing.
4. Beat the egg whites until soft peaks form and gently fold into the batter.
5. Pre-heat an oiled frying pan or griddle pan. Pour batter by 1/4 cup measures carefully into the pan. Sprinkle each pancake with blueberries, When bubbles start to break the surface of the pancake, it’s time to gently flip them and cook for about another 2 minutes until golden brown.
6. Serve with maple syrup, yogurt or whipped cream.
